Description
A delightful and crispy chicken Caesar salad featuring golden breaded chicken breast strips served atop fresh romaine lettuce tossed in creamy Caesar dressing, topped with crunchy croutons and Parmesan cheese. Perfect for a satisfying lunch or light dinner with easy stovetop preparation.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 1 cup panko breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 2 tablespoons olive oil (for frying)
Salad
- 6 cups chopped romaine lettuce
- 1/2 cup Caesar dressing
- 1/4 cup grated Parmesan cheese
- 1 cup croutons
- Lemon wedges for serving (optional)
Instructions
- Prepare the chicken: Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness to ensure uniform cooking. Season both sides with salt, black pepper, garlic powder, and paprika.
- Coat the chicken: Dredge each breast in all-purpose flour, shaking off excess. Then dip the chicken into the beaten egg, fully coating it, and finally press into the panko breadcrumbs until well covered.
- Cook the chicken: Heat olive oil in a skillet over medium heat. Place the breaded chicken breasts in the skillet and cook for about 4 to 5 minutes per side until the coating is golden brown and the chicken reaches an internal temperature of 165°F. Remove and let rest for a few minutes.
- Slice the chicken: After resting, slice the chicken breasts into strips suitable for topping the salad.
- Assemble the salad: In a large bowl, toss chopped romaine lettuce with Caesar dressing until evenly coated. Arrange the sliced crispy chicken over the lettuce, scatter croutons on top, and sprinkle with grated Parmesan cheese.
- Serve: Serve the salad immediately, with optional lemon wedges on the side for a fresh, tangy squeeze if desired.
Notes
- For a lighter version, bake the breaded chicken at 400°F for 20–25 minutes, flipping halfway through to ensure even cooking.
- Add cherry tomatoes or avocado to the salad for extra flavor, texture, and vibrant color.
